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Nutrition

science of foods and the nutrients and other substances they contain, and of their actions w/in the body (ingestion, digestion, absorption, transport, metabolism, and excretion); social, economic, cultural, and psychological implications of food and eating

process by which nutrients are broken down to yield energy or to make body structures

Minerals

inorganic elements, 16 are essential (Ca, P, K, Na, Cl, Mg, S, Fe, I, Sn, Cr, Se, Fl, Cu, Mn, Mo), in bones, teeth and body fluids; since inorganic they’re indestructible but can be bound by substances that interfere w/ body’s ability to absorb, lost during food-refinement or while cooked by leaching into discarded water

Epidemiological Studies

- determine incidence and distribution of diseases in population
-include case-control, cohort, and cross-sectional
- pros: can narrow down list of possible causes, can raise new questions to pursue in other types of studies
-cons: can’t control variables that may influence development or prevention, can’t prove cause and effect

Lab-based Studies

include in vitro studies, animal studies, and human intervention studies

Dietary Reference Intakes

set of nutrient intake values for healthy people in US and Canada, values used to plan and assess diets, include: EAR, RDA, UL, and AI

EAR

Estimated Average Requirements (EAR): average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group

RDA

o Recommended Dietary Allowances (RDA): average daily amount of a nutrient considered adequate to meet known nutrient needs of practically all healthy people; goal for dietary intake of individuals

AI

o Adequate Intakes (AI): average daily amount of nutrient that appears sufficient to maintain specified criterion; used as guide for intake when RDA can’t be determined

comprehensive analysis of person’s nutrition status
o Historical information: health stats, SES, drug use, and diet
o Antropometric data: measurements of the physical characteristics of body, compared to standards for specific gender and age or to previous measurements of same person
o Physical examinations: doesn’t point to conclusions by itself
o Lab tests: blood or urine samples compared to normal values for similar population, most useful way to discover early signs

minimum of bachelor’s degree from accredited university or college, has completed approved course work and a supervised practice program, has passed national exam and maintains registration through continuing professional education; qualified to evaluate people’s nutritional health needs

Diet-planning Principles

o Adequacy: provide all essential nutrients, fiber and energy in amounts sufficient to maintain health
o Balance: providing foods in proportion to each other and to body’s needs, ensures adequacy
o kCalorie (Energy) Control: management of food E intake; energy intake should = energy expenditure, key is to select foods w/ high nutrient density
o Nutrient density: measure of nutrients provided relative to energy provided
o Moderation: providing enough but not too much of a substance, contributes to adequacy, balance and kcal control
o Variety: eating a wide selection of foods w/in and among major food groups to ensure array of nutrients, minimizes substances that in excess could be harmful

diet-planning tools that sort foods of similar origin and nutrient content into groups and then specify that people should eat certain #s of servings

Daily Food Guides

lists # of servings recommended, most notable nutrients of each group, serving sizes and foods w/in each group categorized by nutrient density

Exchange Lists

diet-planning tools that organize food by their proportions of carbohydrate, fat, and protein, foods on any single list can be used interchangeably; help w/ kcal control and moderation (vs. adequacy, balance and variety of food group plans)

Refined

coarse parts removed; flour, bran (protective coating around kernel, rich in nutrients and fiber), germ (seed rich in vitamins and minerals to support new life), and husk (inedible chaff) removed from wheat leaving the endosperm (starch and proteins)

o Alcoholic Beverages;
o Fresh fruit and vegetables;
o Raw single ingredient meat and poultry except for ground meat and ground poultry;
o Raw single ingredient fish and seafood;
o Food containing insignificant amounts of the 13 nutrients required in the Nutrition Facts table;
o Food products sold only in the retail establishment where they are prepared or processed;
o Individual servings of food intended for immediate consumption

Foods will lose their exempt status if:

o Their labels or advertisements carry a nutrition or a health claim;
o Vitamins or minerals have been added;
o Sweeteners such as aspartame have been added

Nutrient Claims

statements that characterize quantity of nutrient in food

Health Claims

statements that characterize the relationship b/w a nutrient or other substance in a food and a disease or health-related condition

Permitted Health Claims

restricted to scientifically established relationships between diet and the reduction in risk of chronic disease; include:
• sodium and potassium, and the link to high blood pressure;
• calcium and vitamin D, and the link to osteoporosis;
• saturated fat, trans fat, and the link to heart disease; and
• vegetables and fruit, and the link to some types of cancer.
• The new regulations also provide for a claim with respect to tooth decay for chewing gum, hard candy and breath-freshening products that contain a minimal amount of those carbohydrates that promote tooth decay.

Structure Function Claims

statements that characterize the relationship b/w a nutrient or other substance in a food and its role in the body, do not require FDA approval